Recently I have been receiving lot of requests for how make rich and delicious béchamel/white sauce for pastas or bakes. So, I have to come up with the recipe of this best béchamel/white sauce which i have been making in the past. I have shared all my secrets behind this foolproof recipe for this sauce…quickly lets go through it…..
50 gms, all-purpose flour
4 tbsp, butter
8nos, black peppercorns
2 small or 1 large bay leaf
½ blade of mace
Salt and pepper for seasoning
In a pan, add milk, mace, bay leaf, black peppercorns and heat till it just starts to boil.
Switch-off the heat, cover and allow it steep for 10 minutes
After 10 minutes, strain it and discard all the spices. Cover and chill it in refrigerator
In a pan, melt butter, add all-purpose flour. Stir to make a paste and cook on low heat for a minute or 2 to form a white roux (do not brown it)
Add ½ cup chilled milk mixture and whisk continuously till roux and milk incorporates well to form smooth mixture. Add another ½ cup chilled milk mixture and whisk continuously to form lump free mixture.
Add the remaining milk and whisk till everything incorporates well. Increase the heat to medium and cook it reaches the thick sauce consistency. Season it with salt and pepper. Switch of the heat and cover the sauce to avoid skin formation on the top.
Proceed with pasta/bakes you prefer to make.
Store it in air tight contianer in refrigerator for 4-5 days